Keto Bacon Egg and Cheese Sandwich

Preheat the oven to 400°F. Line a sheet pan with parchment paper, then line an 8-inch square baking pan with parchment paper and coat it with cooking spray.

Start to prepare the filling: Place the bacon, onion slices, and tomato slices in the lined sheet pan and bake for 10 to 12 minutes, until the bacon is crisp and the vegetables are browned. After removing the pan from the oven, lower the temperature to 350°F. Cut the bacon slices in half crosswise.

While the bacon and vegetables are cooking, make the “bread” batter: Mix together the 2 egg yolks, cream cheese, salt, paprika, garlic powder, pepper, baking powder, and Worcestershire sauce. In a separate bowl, whip the egg whites until frothy, then add the cream of tartar and whip until stiff peaks form, about 3 minutes. Fold the yolk mixture into the whites until completely combined, then pour the batter into the prepared baking pan. Sprinkle evenly with the Parmesan and Gouda.

Bake the “bread” for 12 to 15 minutes, until the edges begin to brown. Remove from the pan, place on a cooling rack, and let cool for 3 to 4 minutes, then cut into 4 equal portions and set aside.

Finish making the filling: Heat the coconut oil in a sauté pan over medium heat, then whisk together the 4 eggs, heavy cream, and hot sauce. Pour into the pan and cook until the eggs are set. Divide the filling into 2 equal portions.

To assemble the Keto Bacon Egg and Cheese Sandwiches, place 2 pieces of bread on a plate, place 1 slice of cheddar cheese on each piece, and top evenly with the eggs, tomato, onion, and 3 pieces of bacon. Top each with another piece of bread and serve immediately.

Store leftovers in an airtight container in the refrigerator for up to 3 days.